Boeuf Bourguignon

This is a classic French dish which I have been making for a long time. I used to do it in the pressure cooker but I find that slow cooking in the oven works best.
– It is best to marinate some chunks of stewing beef in red wine overnight in the fridge but this is not essential.
– Fry some onions and stewing beef. If you have marinated the beef, pat it dry with some kitchen roll first (keep the marinade).
– Add some nutmeg, cinnamon, and chopped garlic. Add some flour and briefly stir so as to coat the meat.
– Add some red wine and some stock to almost cover the meat. If you have marinated the beef, use the marinade.
– Add some sliced carrots, two or three squares of dark chocolate, salt and pepper. Bring to the boil.
– Place in an oven proof casserole dish and cook in a medium oven (160°) for about two hours (or more) until the meat is very tender.
– About 10 minutes before the end of cooking I add some sliced cherry tomatoes as decoration, you can also add sliced mushrooms.

In the photo I serve the beef with garlic/mustard mashed potato and beans. Traditionally it is served with steamed new potatoes.